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What did you eat last night for dinner?

the shah

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i think i've found my new favorite thread, i'd be obese were it not for the great deal of physical activity i enjoy throughout the week. not sure how good this is but it'll give me ideas. i don't really follow book recipes because most aren't vibrant enough for my palate but provide good starting points.
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ChicagoRon

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I'm the same way. I tend to read 3-4 recipes for something I want to eat, then pick out the key flavors / general cooking time and adapt it to my palate. Kwilky will tell you... that tends to mean spicy.
 

Kajak

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Originally Posted by shahanshah
i'm thinking of getting a tagine and slow-cooking some lamb in it, even chicken. i wonder if anyone has done that who could share the experience or advice ?

Or you could use a dutch oven, its basically the same thing according to most testing (see: Cooks Illustrated)
 

the shah

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Originally Posted by ChicagoRon
I'm the same way. I tend to read 3-4 recipes for something I want to eat, then pick out the key flavors / general cooking time and adapt it to my palate. Kwilky will tell you... that tends to mean spicy.

my man
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Nil

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Cooking in an actual tagine (i.e. clay/ceramic one) seems like more work than necessary. Just use a dutch oven unless you want the tagine for presentation reasons.
 

impolyt_one

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nothing wrong with spicy food, but I really think that there's some sort of addiction at play, I guess with capsacins? Most people who like spicy food can't get enough of it, myself included, but as I live here in Korea, the trend foods get spicier and spicier every year. I don't even know what they put in it at this point, they breached identifiable spice around 2002 and it's gotten insanely hot for some things since then.
 

the shah

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Originally Posted by Nil
Cooking in an actual tagine (i.e. clay/ceramic one) seems like more work than necessary. Just use a dutch oven unless you want the tagine for presentation reasons.

i need to recreate the taste of N African dirt.

it's actually no more work than any cooking involving pots/pans you just wash it off after done since most are glazed and you season them before first use anyway. i never use a dishwasher so it's not really an extra chore.
 

Nil

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Perhaps more work wasn't the right way to put it, I just don't like accumlating extra gadgets when I already have items that do basically same job. Anyway, I've had good success with this chicken tagine recipe: http://www.closetcooking.com/2009/05...lives-and.html I made some changes, but it serves as a good general outline. I posted a picture awhile back of it.
 

the shah

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yeah that's true. but in that case i don't have a dutch oven so might as well
 

kwilkinson

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Originally Posted by iammatt
You marinade the pieces of lamb shoulder for a few hours at room temp with a little powdered ginger and cinnamon and a pinch of saffron and a few spoons full of olive oil. Then, after a few hours, brown the lamb in a little more oil, add a bit of diced onion and chicken stock, or water if you don't have it, about half way up the lamb. Cover and cook in the oven at 350 for 1.5 hours, add a few prunes, or other dried fruit, and cook 15 minutes more. When done, toast some almonds and sesame seeds and sprinkle them over the lamb with a bit of preserved lemon peel. I don't know if it is traditional at all, but it is delicious.

This is how I learned, except we added boiled eggs on top as well. Then again, that doesn't make it any more or less traditional.

Re: tagine. I like having a tagine and using it. Yeah, it's useless kitchen equipment b/c you get the same result from a dutch oven. But I dunno. There's something awesome about taking the tagine to the table and lifting the lid off and having all those aromas waft out. Kinda like en papillote.
 

Piobaire

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My mother's cooking. Best summed up in two of her favorite dinners to make:

Kraft Mac&Cheese. Boil the noodles until very soft, drain. Place on plate and sprinkle some of the included orange product on the noodles. Serve.

Hamburger: buy the leanest ground beef possible. Take ground meat and form into thick patties no child could get his mouth around. Never, never, NEVER add any spices or flavour enhancers to the ground meat. Place on rack and bake in oven until the consistency of leather has been reached. Place on stale bun and plate without any garnishes. If in a crazy mood, offer ketchup.
 

mm84321

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This was my lunch for today. I am starting to appreciate and enjoy salads that only have one type of lettuce, as opposed to a blend. The fresh blue cheese I used was a pain to crumble, however; very sticky. I was never a big fan of blue cheese, but this Saint Agur is just delicious.
KuzeOl.jpg
 

itsstillmatt

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Originally Posted by mm84321
This was my lunch for today. I am starting to appreciate and enjoy salads that only have one type of lettuce, as opposed to a blend. The fresh blue cheese I used was a pain to crumble, however; very sticky. I was never a big fan of blue cheese, but this Saint Agur is just delicious.
KuzeOl.jpg

Glad to see you have joined the great struggle against negative space as well.
 

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